dorian wrote:

---

Ryan’s Bolognese Sauce

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons dried OREGANO flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28 ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes.
Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.
When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.
Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together.
Add Worcestershire and stir.
Add canned tomatoes.
Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.


-- Edited by dorian on Thursday 5th of November 2009 07:47:34 AM

---

D, is this Pioneer Woman's?

I've been dying to try it, but hadn't had a chance to read through the reviews... glad to see that someone enjoyed it. Now I'm super excited.

 

Ground Beef Mix (For Meatloaf and Meatballs)

3 meatloaves
3 -4 dozen meatballs

24 ounces tomato sauce
3 cups dry breadcrumbs
7 eggs, lightly beaten
1 cup onion, finely chopped
1/2 cup green pepper, finely chopped
2 teaspoons salt (optional)
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed(I used Italian seasoning mix)
8 lbs ground beef

1.Combine first 8 ingredients.
2.Add ground beef and mix well.
3.Divide meat mixture in half.
4.For meatloaf: Shape half the meat mixture into 3 loaves and place in a large high sided baking dish.
5.Don't allow the loaves to touch while baking.
6.Bake at 350°F for 1 hour.
7.Cool, wrap in heavy duty foil, label and freeze.
8.To serve, thaw loaves and bake in 350°F oven for 30 minutes or until heated through.
9.For meatballs: Shape into meatballs, using cookie scoop if available.
10.Place on broiler pan so fat can drain while cooking.
11.Bake at 350°F for 30 minutes.
12.Divide into meal size portions.
13.Freeze in single layer on cookie sheets until individually frozen.
14.Then freeze meal size portions in bags.
15.Add any of your favourite seasonings, herbs etc., to your taste. (We like Italian seasoning and I usually add some cayenne pepper).

Pork Chops in Red Sauce
 
4 center cut pork chops
1 onion sliced
salt and pepper to taste
1 cup beef boullion(1 cube)
1/2 cup hot water
1 can condensed tomato soup
 
Preheat oven to 375 degrees
 
Heat a large skillet over medium high heat lightly oiled.  Brown pork chops on both sides seasoned with salt and pepper.  Place browned pork chops in a casserole dish and cover with sliced onions.  Dissolve bouillon cube in hot water.  Mix dissolved bouillon in with tomato soup.  Pork over pork chops.  Cover with foil and bake in preheated oven for 1 hour